Listeria fleischmannii
 | This article relies largely or entirely on a single source. (July 2024) |
| Listeria fleischmannii | |
|---|---|
Scientific classification 
| |
| Domain: | Bacteria |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Caryophanales |
| Family: | Listeriaceae |
| Genus: | Listeria |
| Species: | L. fleischmannii
|
| Binomial name | |
| Listeria fleischmannii Bertsch et al. 2013
| |
Listeria fleischmannii is a species of bacteria. It is a Gram-positive, facultatively anaerobic, non-motile, non-spore-forming bacillus. It is non-pathogenic and non-hemolytic. The species was first isolated in 2006 in Switzerland from hard cheese. The species is named after Wilhelm Fleischmann, a pioneer in the research of dairy products.[1]
Listeria fleischmannii can be differentiated from other species of Listeria by its ability to ferment both D-mannitol and D-xylose.
References
[edit]- ^ David Bertsch, Jörg Rau, Marcel R. Eugster, Martina C. Haug, Paul A. Lawson, Christophe Lacroix, and Leo Meile. Listeria fleischmannii sp. nov., isolated from cheese. International Journal of Systematic and Evolutionary Microbiology (2013), 63, 526–532.
External links
[edit]
 | This bacilli-related article is a stub. You can help Wikipedia by expanding it. |